9 responses

  1. Julie
    July 9, 2011

    One of my favorite ways to eat chicken on salad is to grill it with some kind of rub, chop it into bite-sized pieces and keep it available in the fridge. Just make sure that your rub doesn’t have any “allergy foods” in it!

    • Going Green
      July 9, 2011

      Julie, Do you grill chicken parts or the whole chicken? What is your favorite rub?

      • Julie
        July 10, 2011

        I like to grill the chicken breasts, but sometimes I grill the thighs, too. I have used Montreal steak seasoning (McCormick), but you can make your own from scratch. There are lots of “copycat” recipes for it on the web. I like drizzle olive oil on the chicken, sprinkle the seasonings over it, and then grill it.

      • Going Green
        July 14, 2011

        Thanks Julie! I now use sea salt, garlic powder, and onion powder as basic spices. (I love pepper but DD is “sensitive” to pepper.) We also use a lot of basil, oregano and curry – depending on the dish.

  2. Borami
    March 31, 2012

    What was wrong with it?

    • Going Green
      April 11, 2012

      The only thing wrong with the rotisserie chicken was the chicken preparation before it was sent to the store. The ‘brine’ used has substances that my son was sensitive to. At that time he was de-toxing and hyper-sensitive to everything. A year later and he is a bit more tolerant with some substances although we have not tried store rotisserie chicken.

      • Dave
        June 9, 2012

        How on earth can a rotisserie chicken be ‘less than 2%” when I just bought one from the supermarket, at the meat off of a carcass that was about 8″ in length with real bones, real design to that of a chicken.

        Are you referring to a product used in the making of the rotisserie chicken or the chicken itself.

        How and why would a company go through that much effort to put chicken on the carcass and not be real.

      • Going Green
        June 10, 2012

        Dave, I guess I wasn’t very clear on that. The “2%” refers to the ingredients in the brine compared to the overall content of the chicken. My point was that whatever was in the brine affected my son and at <2%, my son was hyper-sensitive! Does that clear it up?

      • Dave
        June 17, 2012

        Thank you for clarifying. The way it read I was trying to figure out what I should of been concerned about.

        I probably eat chicken made that way probably 2-4 times a year, tops.

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